Thai green chicken curry

Thai green chicken curry

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(149 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal257
  • fat15g
  • saturates10g
  • carbs9g
  • sugars3g
  • fibre2g
  • protein19g
  • salt0.6g
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  • 225g new potatoes, cut into chunks
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g green beans, trimmed and halved
  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 garlic clove, chopped
  • 1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp Thai fish sauce
  • 1 tsp caster sugar
  • 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
  • 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
  • good handful of basil leaves
  • boiled rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

  2. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

  3. Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

  4. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

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Comments, questions and tips

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6th Jan, 2013
I was a bit disappointed with this. It was watery, bland and the coconut milk spilt. I used half fat coconut milk so I don't know if it was that causing the problem, has anyone else had this happen? It made it look most unappetising. However on the plus side it was quick and easy and I love green curry so prob will try it again but use 2 tbsps of the paste and maybe use full fat coconut milk to see if it works better. I switched the potatoes for mushrooms and a green pepper (needed using up) and served with noodles. Surprised it says it serves 6, more like 4.
20th Nov, 2012
Love this recipe. Really quick and one for the whole family! Easy mid week tea.
13th Nov, 2012
Great curry. Used more curry paste and added chilli seeds to make spicy enough for our taste. Used cornflour to thicken the sauce.
19th Oct, 2012
Simply to prepare and really tasty. Will definitely make this one again!
9th Oct, 2012
Never made a thai green curry before but this was really easy to do and very tasty, added some mange tout. Will definitely make again.
2nd Oct, 2012
Sort of followed the recipe; had more potatoes, less chicken and just put a whole kaffir leaf in while the sauce was bubbling. Used 5 tsps of green curry paste and added a couple of desert spoons of crunchy peanut butter into the sauce. Really tasty and easy, although may use more curry paste next time. Will definitely make again as the whole family (including 5 and 3 year old boys) enjoyed it.
Tiffany1983's picture
21st Sep, 2012
Gorgeous meal, made for the second time tonight, I don't add the fish sauce as don't eat seafood and use lime juice. I find it needs cooking a bit longer to allow the sauce to thicken otherwise its too thin and a bit like soup! We have it in a bowl without the rice. Tastes even nicer the next day. Quick and easy!
21st Sep, 2012
very quick, easy and tasty! i used about half the chicken (cost-saving) and added more potatoes and beans, as well as a handful of spinach at the end. very filling and loads left over :)
6th Sep, 2012
Good but you need some chilli for a bit of a punch
26th Aug, 2012
Came out really well, thanks a lot always wanted to learn thai cooking. A guest for dinner rated it as 9/10 which indeed is a good score for the first attempt


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